JPH11341964A - Sweetener composition and food containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sweetener composition having uses for foods, esp. for a material for producing confectionery such as fondant, jelly, gum, candied fruit, chewing gum, or the like by including iditol in a specific content based on the total weight of dried foods. SOLUTION: This sweetener composition is prepared by including 5-100% iditol based on the total weight of dried foods. On this occasion, it is pref. to include at least one kind of polyol selected from the group consisting of threitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltrotrial, maltotetraitol, lactitol, hydrogenated isomaltulose, glycerol, hydrogenated starch hydrolyzate, and sorbitol as the polyol.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a sweet composition which can be used for foodstuffs, especially for confectionery production, such as fondant, filling, jelly confectionery, gum, candied fruit, chewing gum and the like. The invention likewise relates to food products, in particular to chewing gums containing said composition.

[0002]

BACKGROUND OF THE INVENTION Conventional chewing gums containing sucrose and glucose syrup, and polyol-based sugar-free chewing gums are essentially approximately: -15 to 30% gum base, -50 to 70% powdered carbohydrates, A group comprising -0 to 25% of a carbohydrate syrup which forms a liquid fraction of the chewing gum; -1 to 2% of a fragrance; -0 to 5% of an antioxidant, a colorant, a sweetness enhancer, a bulking agent and an emulsifier. Wherein the carbohydrates represent: carbohydrates, such as mono-, di-, oligo-, and polysaccharides, and mixtures thereof, such as starch hydrolysates, And-on the other hand, polyols or sugar alcohols such as hydrogenated mono-, di-, oligo- and polysaccharides, And mixtures thereof, especially hydrogenated starch hydrolyzate or HAH. Starch hydrolyzate is obtained by well-known methods of enzymatic and / or acid hydrolysis of starch milk. These processing by catalytic hydrogenation under the action of Raney nickel under high pressure and high temperature makes it possible to obtain the corresponding hydrogenated products.

[0003] In conventional chewing gum, the powdered carbohydrate and carbohydrate syrup are generally sucrose and the so-called "glucose" syrup or starch hydrolyzate, respectively. In polyol-based "sugar-free" chewing gum, powdered carbohydrates and carbohydrate syrups
Generally, each of the former is maltitol, xylitol, mannitol, lactitol, isomalt, erythritol, and / or sorbitol powder, and the latter is a polyol syrup. Thus, some sugar-free chewing gums containing an aqueous solution of sorbitol as the liquid phase are known. These types of chewing gum have a special tendency to lose moisture and dry. And these are hard, brittle and powdery,
Not practically suitable for consumption. This phenomenon of water loss is explained by the crystallization of sorbitol, which was initially present in solution, which increased the free water content and thereby the relative humidity of these chewing gums to equilibrium (Humidity Relative to Equilibrium (HRE)).

[0004] For this reason, in particular EP-A-0082670 and EP-A-0325090
Propose the use of glycerin as a plasticizer and a binding component in sugar-free chewing gum. It is known that the syrups thus obtained are particularly hygroscopic and thus tend to absorb the moisture present in the storage atmosphere. As a result, after a certain period of time they become tacky and lose their structural and grainy properties that have been appealing to consumers. This phenomenon can be prevented in particular by packaging the chewing gum in a hermetic but expensive packaging. The tendency of these sugar-free chewing gums to absorb moisture is associated with relatively low values of relative humidity to equilibrium (HRE).

[0005] To overcome this drawback, the use of hydrogenated starch hydrolyzate syrups has gradually been established against the evils of using glycerin or sorbitol syrups. HAHs have substantially better plasticity, bonding and anti-crystallization properties. They also have the advantage of greatly limiting the change of HRE in chewing gum. However, these HAH base syrups, when used in chewing gum, do not appear to be without drawbacks. In fact, their water content is often about 15 to 20% by weight, not insignificant. Hence, they use chewing gums which have an increased moisture content. The humid environment created in this way is
It is completely unsuitable for the use of strong synthetic sweeteners such as aspartame, a dipeptide consisting of the methyl ester of L-aspartyl-L-phenylalanine.

In fact, it is known that the stability of aspartame in foods is related to the moisture content present in the environment, as well as the HRE value, contact time, temperature and pH. In high HRE environments, aspartame spontaneously degrades to diketopiperazines, which necessarily results in a loss of sweetening effect.
In addition, this degradation product is known for its unpleasant bitterness. Another consequence of the use of water-rich HAH syrups is that chewing gums with a very soft and sticky texture are produced, and such chewing gums tend to stick to all manufacturing equipment and can be processed and molded. Is not easy and causes problems during manufacture. In addition, and for the same reasons described above, they are not generally valued by consumers.

[0007] Finally, the excess moisture in the chewing gum can make it more susceptible to oxidation and thus promote the solubilisation of certain perfumes which are more easily degraded. To overcome this disadvantage, it is necessary to reduce the moisture content of the sugar-free chewing gums, and more precisely, to reduce their plastic and bound liquid fraction.

[0008] It is difficult to concentrate the HAH syrup, which constitutes the plastic / bound liquid fraction preferentially, so that the dry matter is on the order of 88% or more. In fact, when the water content of the syrup evaporates, they become very viscous. Under these conditions, conventional evaporators are not suitable. It is necessary to rely on more sophisticated and therefore very expensive equipment. Furthermore, even when reduced to the desired moisture content, the resulting high viscosity of these hydrolyzate syrups means that they can only be processed at elevated temperatures. It is therefore easy to imagine that problems may occur on an industrial scale when dealing with hot lumps to be mixed in chewing gum formulations.

Furthermore, these concentrated syrups must be kept permanently above their solidification temperature, otherwise they will vitrify into hard, stubborn masses, which will be difficult to re-melt for recycling. . To prevent thermal degradation, these syrups, which are kept in a fluid state,
It must be used promptly. Finally,
Contacting these syrups with heat-sensitive products during the preparation of chewing gum, like aspartame,
Degradation of these products or their volatilisation when handling perfume can occur. Clearly, these constraints do not meet industrial requirements such as economy and finished product quality.

[0010] Thus, for the preparation of foods such as, for example, chewing gum, it has been proposed to use plastic bonding compositions developed on the basis of glycerin or propylene glycol and starch hydrolyzate syrups US-A-4671967, EP-A-0196640 and Proposed by reference EP-A-0323442. In fact, glycerin and propylene glycol lower the viscosity of the starch hydrolyzate syrup and promote the evaporation of the water contained even with conventional evaporators. The rheological behavior of these mixtures containing glycerin or polypropylene glycol and carbohydrate syrup is relatively satisfactory, and the concentrated plastic composition thus obtained can be processed even at ambient temperatures. it can.

Nevertheless, they have a relatively low HRE, which has the disadvantage of promoting the phenomenon of absorbing the water in the chewing gum in which they are contained.
This low HRE value is partially related to water removal. Glycerin or propylene glycol added to these syrups cannot only compensate for this water loss, but also give only lower HRE values. In addition, during consumption, glycerin exerts a heat releasing effect.
This is what is commonly described in the industry by the phrase "heating effect", but it is completely unpleasant for consumers.

[0012]

SUMMARY OF THE INVENTION It is an object of the present invention to overcome the limitations and / or disadvantages of the prior art compositions and to provide a sweetening composition which better meets the various needs of practical use than is already present. It is to propose things.
-Having plasticity, bonding, and anti-crystallization properties;-being able to be used in foods, especially chewing gums, especially sugar-free chewing gums;-giving foods to which it is added only a small amount of moisture; -Exhibit rheological properties, such as being easy to process even at ambient temperature;-being easy to prepare;-in particular, to the absorption of moisture which leads to the deterioration of the quality of such products, especially sugar-free chewing gum. On the other hand, and in respect of the crystallization phenomena which lead to an increase in the hardness of the product, the foodstuffs which are inherently stable and which are to be absorbed can provide a sufficient degree of stability for storage,-" It shows considerable sweetness without "heating effect" and allows the addition of strong synthetic sweeteners to be reduced.

[0013]

SUMMARY OF THE INVENTION Applicants have appreciably found that after detailed studies, this object could be achieved by a food grade sweetening composition comprising iditol.

[0014]

DETAILED DESCRIPTION OF THE INVENTION Iditol is a polyol obtained industrially by hydrogenation of sorbose. It has the advantage of being more chemically stable than sucrose and having a sweetness very close to the sweetness of sugar, and can therefore provide significantly higher benefits. Iditol also has the special property that it does not produce tooth decay, thereby opening up many applications industrially, especially in the food and pharmaceutical industries.

The sweetening composition for foodstuffs according to the invention therefore contains 5 to 100% by weight, based on the total dry matter, of iditol. The food of the present invention is characterized by containing the sweetening composition of the present invention. Some of these foods
Includes chewing gum, as well as fondant, filling lipids or other gums, jelly confections, or equivalents. The sweetening compositions of the present invention are particularly storage-stable and have attractive anti-crystallization properties for carbohydrates used as sweeteners and / or bulking agents in food compositions. These properties allow for the stabilization of the hardness of the food product into which the composition is introduced, which is particularly advantageous when the food product is a gum. In chewing gum applications, the plastic bonding properties of the compositions of the present invention are also attractive because many additives must be uniformly mixed during preparation. Furthermore, the composition allows the replacement of some of the expensive products in powder or liquid form used as bulking agents. In any case, it replaces compositions based on usefully known powdered carbohydrates or carbohydrate syrups. The stabilizing and anti-crystallization effects that give the chewing gum a consistent quality against aging, even with respect to relative humidity, even under severe storage conditions, can also be emphasized.

According to a preferred embodiment of the present invention, the sweetening composition comprises from 5 to 80%, preferably from 7 to 60%, in particular from 10 to 40% by weight of iditol based on the total dry matter. The composition of the present invention further comprises at least one polyol other than iditol. This polyol is threitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltrotritol, maltotetriitol, lactitol, isomaltulose hydride,
Glycerin, selected from the group consisting of hydrogenated starch hydrolysates, sorbitol is preferred. Among the hydrogenated starch hydrolysates used in the present invention, trade names
Examples include those commercially available as LYCASYN (trademark), and for example, those described in FR-A-2654308 and FR-A-2459002.

The composition of the present invention further comprises at least one intense synthetic sweetener, such as aspartame or its equivalent. The composition of the present invention thus obtained can be in powder or syrup form. Powdered carbohydrates can be mixed with powdered iditol to prepare the compositions of the present invention. The carbohydrate in powder form, or in each solution, can also be mixed with the solution or in each powder form of iditol, and the water contained in the mixture thus prepared depends on the amount of water in the resulting mixture. It can be processed even at a temperature, and evaporates until it shows a viscosity suitable for easy operation in an evaporation process using a conventional apparatus.

The invention also relates to a food product comprising the composition described above. In a preferred embodiment, the food of the present invention contains the sweet composition of the present invention in an amount of 5 to 8% based on the total dry matter.
Sugarless chewing gum containing 5% by weight is constituted.
In particular, the invention comprises: a) 15 to 60% of a gum base, b) 0.5 to 80% of at least one polyol, c) 0 to 10% of maltitol syrup, d) 0 to 10% of glycerin, propylene A plasticizer selected from the group consisting of glycols and mixtures thereof, wherein 0.5 to 30%, preferably 2 to 25%, of the polyol is iditol. In an advantageous embodiment, the polyol of the inventive chewing gum is sorbitol. Other characteristics and advantages of this description will become apparent with reference to the following examples. The following examples are non-limiting and relate to chewing gum and other food products.

[0019]

EXAMPLES Example 1 Sugar-free chewing gum 100 g with the following constituents
Was prepared. -DREYFUS DREYCO BASE gum base: 25.0
g-sorbitol powder marketed by the company ROQUETTE FRERES: 58.5 g-Mannitol 60 marketed by the company ROQUETTE FRERES: 5.0 g-glycerin marketed by the company DOW CHEMICAL: 1
0.0 g-mint flavor: 1.5 g

The process for the preparation of chewing gum comprises the following steps: softening the gum base at -50 ° C .;
Introducing into a double wall mixer equipped with a mixing shaft of the general type Z of the type marketed by FRERES,-introducing 1/3 of the sorbitol powder, -mixing for 2 minutes,- Introducing 1/3 of sorbitol powder and half of glycerin, -2 minutes mixing, -Introducing the other half of sorbitol powder and the other half of glycerin, -2 minutes mixing, -Introducing mint flavor -Mixing for another minute;-rolling into a 5mm thick stick to form chewing gum.

Five chewing gums were prepared using the above-cited formulation under the conditions described above: sorbitol powder (sorbitol A), marketed by the applicant under the name NESORB® P60W, (chewing gum 1 And 98% sorbitol A + 2% iditol (chewing gum 2 of the present invention) 98% sorbitol A + 2% xylitol (chewing gum 3) Sorbitol A + 20% Iditol (Inventive chewing gum 4) 80% Sorbitol A + 20% xylitol (Chewing gum 5). The evaluation was made using the INSTRON type 4502 apparatus as the hardness of the chewing gum (N in Newton).

The hardness was measured on a 5 mm thick stick of chewing gum, one cooled continuously to three temperatures (45 ° C., 35 ° C., and 20 ° C.), and the other 20 ° C.
The test was carried out in an environment having a temperature of 60 ° C. and a relative humidity of 66% for three different periods (ie, after 1, 8 and 14 days of storage). The results are shown in the table below.

[0023]

[Table 1]

Iditol has an anti-crystallization ability over xylitol. Mixing low concentrations of iditol in sorbitol powder (chewing gums 2 and 4) can significantly reduce the hardness of chewing gum during manufacture and storage.

Example 2 200 g according to the following composition
The following chewing gums were prepared: Valencia T marketed by CAFOSA GUM S / A (Barcelona, Spain)-PL gum base: 30.0%-Sorbitol powder marketed by ROQUETTE FRERES: 48.8%- Mannitol 60 marketed by ROQUETTE FRERES: 5.0%-Solid component 8 marketed by ROQUETTE FRERES
5% LYCASIN ™ maltitol syrup 80/5
5: 13.0% Glycerin marketed by DOW CHEMICAL: 1
%-Liquid mint natural fragrance marketed by Silesia: 1.8%-Powder mint natural fragrance marketed by Silesia: 0.4%

The process for the preparation of chewing gum comprises the following steps: softening the gum base at 50 ° C., the gum base being a blade of the type marketed by the company Ika with water circulating at 50 ° C. Introducing a double wall mixer with two mixing shafts fitted to:-Add half of the sorbitol powder to the mixer;-Mix for 2 minutes;-LYCASIN (TM) preheated to 50 ° C ) 80 /
Adding half of 55; mixing for 3 minutes; adding mannitol 60; mixing for 2 minutes; adding half sorbitol powder and glycerin; mixing for 5 minutes; Adding half of LYCASIN ™ 80/55 at 50 ° C., mixing for 2 minutes, adding powdered mint flavor, mixing for 2 minutes, adding liquid mint flavor. -Mixing for 2 minutes-Removing from mixer-Rolling into 5mm thick sticks to form chewing gum.

Five chewing gums were produced using the above-cited formulation under the conditions described above: a sorbitol powder (chewing gum 1) marketed by the applicant under the name NESORB® P60W, and the above-mentioned formulation. The following sorbitol powder fraction was replaced with the following composition: 95% NESORB ™ P60W + 5% iditol (inventive chewing gum 2) 95% NESORB ™ P60W + 5% xylitol (chewing gum 3) 90% NESORB ™ P60W + 10% Iditol (Invention chewing gum 4) 90% NESORB ™ P60W + 10% xylitol (Chewing gum 5)

Chewing gum hardness was measured using an INSTRON type 4502 instrument (Newton, N).
The hardness of a 5 mm thick tablet of chewing gum was determined by continuously cooling one to three temperatures ((45 ° C., 35
And 20 ° C.), while the other is in an environment of 20 ° C. and 50% relative humidity for three different periods (ie, one day after storage,
8 days and 14 days later). The results are shown in the table below.

[0029]

[Table 2]

Iditol has an anti-crystallization effect over xylitol. Mixing low concentrations of iditol in sorbitol powder (chewing gums 2 and 4) can significantly reduce the hardness of chewing gum during manufacture and storage.

Example 3 Hard Sugarless Gum Hard sugarless hard gums based on xylitol or sorbitol (control test) and iditol were prepared using the recipe shown in the table below.

[0032]

[Table 3]

LYCASIN® 80/55 is a maltitol syrup marketed by the applicant's company. The xylitol used is, for example, XYLISORB
A product sold under the trade name (trademark) 700 by the company of the applicant is used. Sorbitol is, for example, NE
The product sold under the trade name of SORB ™ P60W by the applicant's company is used. The procedure for preparing these hard sugarless gums consists in sequence of the following steps:-LYCASIN ™ 90 / 55-iditol, LYCASIN
A mixture of 80 / 55-xylitol and LYCASIN 80 / 55-sorbitol was added at atmospheric pressure for 150 minutes.
Heating to 110 ° C., cooling to 110 ° C., adding gum arabic solution, coloring and flavoring, pouring into starch molds, 35 ° C. for 2 days, then 40 ° C. for about 6 days Then bake until the final Brix is 89. The sugarless gum composition thus obtained is shown in the table below.

[0034]

[Table 4]

Hard sugarless gum is 60% relative humidity,
Stability tests were performed in a microclimate of 20 ° C. for 10 days. At the end of this period, hard sugarless gums were tested and evaluated according to their stability, sweet aroma and hardness. The evaluation criteria are as follows. +: Low ++: high +++: very high The results of the stability test obtained with the hard sugarless gum are shown in the table below.

[0036]

[Table 5]

Claims (10)

[Claims] 1. A sweetening composition comprising from 5 to 100% by weight of iditol, based on the total dry matter. 2. The sweetening composition according to claim 1, comprising at least one polyol other than iditol. 3. The polyol includes threitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltrotritol, maltotetriitol, lactitol, isomaltulose hydride, glycerin, and hydrogenated starch. A sweetening composition according to claim 1, characterized in that it is selected from the group consisting of hydrolysates, preferably sorbitol. 4. The sweetening composition according to claim 1, which is in the form of a powder. 5. The sweetening composition according to claim 1, which is in the form of a syrup. 6. A food comprising the sweetening composition according to any one of claims 1 to 5. 7. The sugarless chewing gum according to claim 6, comprising 5 to 85% by weight of the sweetening composition according to any one of claims 1 to 5, based on the total dry matter. Food. 8. a) 15 to 60% of a gum base, b) 0.5 to 80% of at least one polyol, c) 0 to 10% of maltitol syrup, d) 0 to 10% of glycerin, propylene A chewing gum comprising a plasticizer selected from the group consisting of glycols and mixtures thereof, wherein 0.5 to 30% of said polyol is iditol. 9. The chewing gum according to claim 8, wherein said polyol is sorbitol. 10. Chewing gum according to claim 8 or 9, wherein 2 to 25% of the polyol is iditol.